Tuesday, June 28, 2011

I made this yummy recipe up this past weekend. I get so tired of eating store bought potato salad, that I just kind of threw stuff together until it tasted good. I also have a very rough time of overcooking my spuds until they are mush, so I thought I would roast them instead...fig'rd I couldn't go wrong that way!!!

5 pound(s) cooked red potatoes

9 clove(s) garlic clove(s) (medium)

4 Tbsp Extra virgin olive oil

2 Tbsp dill, fresh

2 Tbsp parsley, fresh

1/2 medium Vidalia onion(s), finely chopped

1 small sweet red pepper(s), finely chopped

1 small yellow pepper(s), finely chopped

1 small orange pepper, finely chopped

2 stalks celery, finely chopped (small)

1 1/2 cup(s) reduced-calorie mayonnaise

1/2 cup coarse ground mustard

1 Tbsp maple syrup

1 Tbsp Apple Cider Vinegar

6 slices crisp cooked bacon

2 Tbsp dill, fresh

2 Tbsp parsley, fresh

Preheat the oven to 450 degrees. Wash and dice the potatoes and place into a bowl. Rough cut the garlic and mix in with the potatoes. Pour the olive oil and mix together. Chop the parsley and the dill and mix in with the potatoes and garlic. Layout onto a baking sheet. Cook for 50 minutes. Pull out and let stand until completely cool. Meanwhile, chop and cook bacon until completely crisp. Drain from oil and let cool. Chop all veggies and place into a large bowl. Combine the cooled potatoes and bacon and gently mix together. In a separate bowl, combine the mayonnaise, mustard, maple syrup, apple cider vinegar, and salt and pepper to taste. Whisk together until well blended. Sample and see if it is missing anything and just add a bit of whatever ingredient it is missing to your satisfaction. Gently mix into the potato veggie mixture. Cool completely in the refrigerator. Before serving, toss in additional chopped fresh parsley and fresh dill.